Paneer Kheer Recipe
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Fresh paneer and milk combine to form this delectable dessert, Paneer Kheer. I love making it for any Indian festival or special occasion. Do try my easy recipe.
You can make many variations of kheer. Here are some of my favorites: – Sevaiyan Kheer, Carrot Kheer, Badam Kheer, Makhana Kheer, Sabudana Kheer, and Thandai Kheer.
I have a weekly milk subscription at home. Some days, we are out of it by Friday, and sometimes, we end up with a lot of leftovers. I usually use the leftover milk to make fresh paneer at home, which I use to make curries or sandwiches, but today, I wanted to make something different.
I had posted this paneer kheer recipe here several years ago, and remembered that everyone at home loved it at that time. So, I decided to make it again. To optimize my efforts, I also shot the video and updated this post with new pictures and descriptions. So go ahead and follow the easy instructions and make this dessert at home.
About Paneer Kheer
Paneer kheer is essentially a milk pudding, with paneer, also known as Indian cottage cheese, being one of its main ingredients.
If you like the popular Indian dessert rasmalai, you will find this dessert very similar in texture and taste. Rasmalai has shaped pieces of soft chenna (fresh paneer) soaked in flavored milk, and here we make it with crumbled paneer.
I make this paneer ki kheer recipe for festivals, get-togethers, or special occasions. You can also eat it during vrat (Hindu fasting), so you can make it for Navratri, Ekadashi, or Shivratri vrat.
Ingredients
Milk – In the US, I use pasteurized whole milk for this recipe. I get it from a local store called Braum’s. Avoid using Ultra-pasteurized milk (UP) or ultra-high temperature milk (UHT) as they may not curdle properly.
If you’re in India, consider using buffalo’s milk, as it is richer than cow’s milk.
A little bit of Lime Juice is required to curdle the milk to make paneer. You can also use white vinegar instead.
Saffron adds a nice hint of yellow along with flavor.
White Sugar – Adjust it as per your taste.
Cardamom Powder adds a beautiful aroma and taste.
You can add a few drops of rose water to the ready paneer kheer to elevate its taste.
How To Make Paneer Ki Kheer
Make Paneer
Add 1 liter of whole milk to a nonstick heavy-bottom pan and bring it to a boil over medium-high heat. Stir the milk frequently while heating it with a silicone spatula; otherwise, it will stick to the bottom of the pan and burn.
As soon as it starts to boil, turn off the heat.
Now, to curdle the milk, add 2 teaspoon of lime juice to the pan and stir to combine. If it doesn’t, add a bit of lime juice and mix well; it should curdle.
Let the curdled milk rest for 5 minutes.
Now, keep a large mesh strainer over a large bowl and transfer the curdled milk into the strainer. The whey will drain down, and you will be left with chenna (paneer) in the strainer.
Neha’s Tip – I always save whey that is left behind. I sometimes add black salt to it and drink it as it is, or use it to make curries or knead my flour.
Rinse the freshly prepared paneer with water to remove the excess lime flavor from it. Place the strainer over a bowl and leave it on the counter for about 30 minutes to drain off all the excess water from the chenna.
Thicken The Milk
While the fresh chenna is resting, heat the remaining 1 and ½ liters of whole milk in another heavy-bottom pan over medium-high heat. Again, remember to stir frequently with a spatula while heating so that the milk doesn’t scorch at the bottom of the pan.
Once the milk starts to boil, reduce the heat to medium. Then add 10-15 saffron strands to the pan and mix well.
Cook the milk for 25-30 minutes until it is reduced to almost half. Continue to stir frequently while cooking.
Make The Kheer
Now, crumble the fresh paneer using your fingers and add it to the pan.
Cook for 15 minutes.
Add ¼ cup white sugar and ½ teaspoon cardamom powder and cook for 2-3 minutes. Check for sugar and add more if required.
Add ¼ cup of almonds and pistachio slivers to the ready paneer kheer and mix well. Serve warm or chill it for a few hours before serving.
I like to garnish my kheer with additional almond and pistachio slivers, as well as dry rose petals.
Frequently Asked Question
I do not suggest making this recipe using store bought paneer unless it is super soft and easy to crumble. If yes, then use 250 g of readymade paneer.
Storage Suggestions
Paneer Kheer can be stored in an airtight container in the refrigerator for upto 2 days. Stir well before serving.
I do not recommend freezing this dessert as it’s texture may change once thawed.
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Paneer Kheer Recipe
Ingredients
- 2 and ½ litres whole milk (full-fat milk) (divided)
- 2 teaspoons lime juice
- 10-15 strands saffron (optional)
- ¼ cup white sugar (or as per taste)
- ½ teaspoon cardamom powder
- almond and pistachio slivers for garnishing
Instructions
Make Paneer
- Heat 1 liter of milk in a heavy-bottom pan over medium-high heat. Stir the milk frequently while heating; otherwise, it will stick to the bottom of the pan and get burned.
- When the milk comes to a boil, turn off the heat.
- Add lime juice and stir. The milk will curdle immediately after adding the lime juice; if it doesn’t, add some more lime juice to the pan.
- Let the curdled milk rest for 5 minutes.
- Strain using a mesh strainer and collect the cheese.
- Tip – Do not discard the whey that is left behind. It can be used to make curries or knead flour.
- Rinse the paneer with water to remove the excess lime flavor. Let the strainer rest over a bowl for about 30 minutes to remove all the excess water.
Thicken The Milk
- Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy-bottom pan over medium-high heat. Stir frequently to avoid burning the milk at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to medium. Add saffron strands to the pan and mix well.
- Let the milk cook for 25-30 minutes until reduced to almost half. Stir frequently.
Make The Kheer
- Crumble the paneer and add it to the pan with the milk.
- Cook for 15 minutes.
- Add sugar and cardamom powder and cook for 2-3 minutes. Check for sugar and add more if required.
- Add slivered almonds and pistachios and mix well. Serve paneer kheer warm or chill for a few hours. Before serving, garnish with more almond and pistachio slivers and dry rose petals.
Hi,
Could this receipe be prepared using store bought paneer?
Only if it is super soft and crumbly.